Mexican Lasagne by Tish

I got this recipe off of 30 Day gourmet.com. They have lots of good freezer meal recipe ideas!
Serves :6-8

Ingredients:
1 - 10 count package of flour tortillas (regular size, not the little taco size)
1 lb. ground beef (I use fairly lean ground beef)
1 cup of salsa (you choose your spice level - we like spicy at our house)
1 (15oz) can of tomato sauce
1 pkg of taco seasoning (regular or spicy, your choice)
1 (160z.) container of cottage cheese (I use 1% milk fat, large curd variety, but any will do)
2 eggs
1 tsp. oregano
1 1/2 cup of shredded cheese (I like Monterrey jack, but you can use whatever you like)
*** I also add a little black pepper (about 1/2 tsp.), dried basil (1 tsp.) and minced garlic (1-2 cloves, or to your taste) to the cottage cheese mixture for extra flavor***

Assembly:
Brown meat, drain and discard fat. Stir in the salsa, tomato sauce, and taco seasoning. Simmer 5 minutes, stirring frequently. In a separate bowl, mix cottage cheese, eggs, oregano, black pepper, dried basil, and minced garlic. Line the bottom of a lightly greased 9x13 or (2) 8x8 pans with HALF of the tortillas, overlapping the edges. Top with HALF of the meat mixture. Spoon ALL of the cottage cheese mixture over the beef. Arrange rest of tortillas over top of the cheese mixture. Top with the remaining meat sauce and distribute the shredded cheese over all.

Freezing Directions:
Cover pan tightly with heavy duty freezer wrap, foil and/or a 2 gallon freezer bag, label and freeze.

Serving Day:
Thaw and bake at 375 degrees for 35-45 minutes or till thoroughly heated through.